Managing Director Nicky Walker shares his journey from the production floor to the boardroom, his passion for upholding Walker’s Shortbread’s legacy, and how the fourth-generation family business is balancing tradition with innovation in a changing world
Can you share a bit about your journey within the company and what inspires you most about leading such an iconic brand?
Having grown up in and around the bakeries and the Walker’s business, I was encouraged to follow my own career path, gaining both life and work experience outside of the company.
I returned to the business in my mid-30s, starting off on the production floor where I learnt all about the process and the product. I then progressed to Production Factory Manager and after eight years to Production Director.
There is an awful lot more to production than making the product and these roles enabled me to fully understand this responsibility. As a manufacturing company this is a hugely important part of the business. Walker’s was also growing at pace – we went from having two and a half factories, to operating six in a relatively short period. We had to build the team and the infrastructure that would allow Walker’s to grow, both in terms of stature and output capacity, which was an exciting challenge.
Eventually, our business transitioned from third to fourth generation, and I had the opportunity to become Managing Director. A position I accepted knowing the full responsibility and expectation, in terms of making my own mark on the business and in continuing our 127-year-old legacy.
Family, loyalty and expectation are often cited as key aspects of many family-run businesses. These values, in conjunction with the “3 Hs” as referred to by my father, Joe Walker –– Hardwork, Humour & Humility, are what drive me.
Walker’s Shortbread is renowned for its rich heritage and traditional recipes. How do you ensure that the brand stays true to its roots while also evolving with changing consumer expectations?
Our heritage and tradition has been built over many years. We were always taught never to take shortcuts nor to compromise on quality – that message has been passed down through the generations and is something I am only too pleased to continue.
That said, a traditional product baked with four ingredients in a conventional fashion is difficult to stray too far from. Our products are well liked and appreciated by our loyal customer base, and we do our best to offer a wide range of products that cater to all different tastes and needs.
This can sometimes be a challenge, but we do our best to provide our customers with choices. We have various sizes, flavours and shapes as well as do product offerings adapted to deal with trends and lifestyle choices such as: gluten free, kosher, organic and calorie conscious offerings. We want our products to be available to as many people as possible.
Shortbread is often seen as a classic indulgence. Have you noticed any shifts in consumer preferences, and how is Walker’s responding to these trends?
Shortbread is looked upon as a classic indulgence and that is what we hang our hat upon. Our customer’s favour a classic piece of our quality shortbread but are also keen to try new variations – be it a new shape or flavour combination. Shortbread may be a classic, but it can also be versatile and exciting. By tapping into new consumption moments we hope to recruit the next generation of shortbread lovers.
Sustainability is a major focus across the food industry. What steps is Walker’s taking to ensure its ingredients are responsibly sourced and that its production processes are as sustainable as possible?
As a family business in a beautiful rural part of Scotland, sustainability and environmental issues are very much embedded in what we do and try to represent.
We have always been conscious of our waste levels and of our expenditure in relation to wasted energy or water. We have partnerships with local organisations to recycle and reuse our waste. These have in place for many years. Less than 3% of all waste we generate on site ends up in landfill.
Our four main ingredients: flour, butter, sugar and salt are also sourced from the UK, despite the huge challenges in raw ingredient price and availability volatility over the last few years.
Read the full interview in our latest issue
